Lobster Stew with Vegetables

Ingredients

• 2 lobsters
• ¼ cup turnips
• ¼ cup carrots
• ¼ cup zucchini
• ½ cup white leeks
• 2 ounces shallots
• 1 tablespoon butter
• 1 tablespoon olive oil
• ¼ pint heavy cream
• Chervil chopped
• Salt
• Pepper

Instructions

1. 1
   Cook the lobster in boiling water for 20 minutes. Let cool.
2. 2
   With a carving spoon, prepare small balls of the turnips, carrots and zucchini. Cook for 3 to 5 minutes in salted water.
3. 3
   Julienne the white leeks.
4. 4
   Cut the lobster, keeping the claws in full and cutting the tail in 2 or 3 pieces.
5. 5
   Sauté the shallots and leeks in butter and olive oil. Add the lobster and heavy cream. The sauce should be a little thick. Season with salt and pepper. Heat for two minutes and remove the lobster.
6. 6
   Heat the vegetables in the cream and add the lobster.
7. 7
   Sprinkle with chervil and serve.